TOAD IN HOLE with MCT OIL
24th June 2020
FAT: 42.96g PRO: 15.96g CHO: 4.57g Kcals: 469
Notes
It is best to use the batter as soon as you make it as I found it can thicken up too much.
There are other brands of low carb sausages available as always check the label!
Ingredients
- 30g Eggs, whole, raw
- 66g Sausages BlackFarmer Premium
- 20g MCT oil
- 14g Cream, fresh, double
- 25g Beans, green, raw
- 7g Ultra Fine Fiberflour from Lonjevity Foods
- 30g Carrots, young, raw
Instructions
- You will also need a pinch of salt and 10g of water 1/4
- Knorr Chicken Stock Cube dissolved in 60mls of hot water
- Heat oven to 190c/fan170c/gas 6
- Mix the 10g of water into the cream with a pinch of salt
- Put the suasage & half the oil into a small ovenproof dish and place in the oven for 10 minutes
- When the sausage is almost ready beat the egg then beat in the fiberflour, & cream
- Pour the batter over the sausage and return to the oven for a further 15 - 20 mins.
- Cook the beans & carrots in lightly salted water
- Add remaining oil to the stock to make a gravy.
- Serve with the vegetables and all of the gravy.
- I found that all of the oil used for cooking the batter was absorbed but if there is any remaining just add it to the gravy.
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CLICK HERE FOR DISCOUNTS.